OK, so what ARE tejuinos?

I Googled in Spanish, and got page after page of tejuino references. Almost all referred to tejuino as a fermented beverage based on maiz(e), seasoned to taste with salt, sugar, or lemon. I saw no reference to maguey. So I guess Milo was full of it.

Interestingly, on a lot of the Spanish language chats, the reference was ?Que es tejuino?

Tejuino is a corn-and-fruit based drink that has been allowed to ferment for a short while to make it (very) slightly alcoholic. It's normally drunk with a scoop of lemon ice in it. I've never seen anyone put salt in it.

Milo was thinking either of pulque (the fermented juice of the maguey, known to americanos as "rotgut") or aguamiel (the unfermented juice of the maguey which, while still nasty-tasting, at least isn't going to leave you with a hangover the next morning).

I just had a variation of a tejuino that was just magnificant. No lemon ice or sherbert in it. Instead the plastic cover on the large styrofoam cup was sprinkled with salt and topped with half a large lime. On request they sprinklied chili on top ... so sip of tejuino, followed with a little lime marinated in chile. Details herehttp://www.chowhound.com/topics/524688

Did your Google search turn up the article I linked to? Would I lie to you? I am a tejuino lover from way back. And by the way, it's not *tejuinos*. It's just *tejuino*, unless you are standing at the cart ordering more than one. *Dos tejuinos, porfas. Grandes, para llevar.*

And as for the fermentation process, it's never fermented enough that you'd risk the slightest buzz.